Nutritional evaluation of lentil flours obtained after short-time soaking processes

European Food Research and Technology

Volumn 215, Issue 2, 2002, Pages 138-144

  Vidal Valverde, Concepción ^a   Sierra, Isabel ^a   Frias, Juana ^a   Prodanov, Marin ^a   Sotomayor, Cristina ^a   Hedley, Clifford L ^b   Urbano, Gloria ^c  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

^b JOHN INNES CENTRE   (United Kingdom)

^c Campus Universitario ^*  (Spain)

Author keywords

Galactosides; Available niacin; Available soluble sugars; Lentils; Soaking; Starch; Trypsin inhibitor activity; Vitamin B1; Vitamin B2

Indexed keywords

EID: 0013251704     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-002-0513-2     Document Type: Article

References (25)

1. Adsule RN, Kadam SS, Leung HK (1989) Lentil. In: Salunkhe DK, Kadam SS (eds) Handbook of world food legumes: Nutritional chemistry, processing technology and utilization, vol II. CRC Press, Boca Raton, FL, pp 131-152
2. Frias J, Prodanov M, Sierra I, Vidal-Valverde C (1995) J Food Protec 58:692-695
3. Vidal-Valverde C, Frías J, Estrella I, Gorospe MJ, Ruiz R, Bacon J (1994) J Agric Food Chem 42:2291-2295
4. Vidal-Valverde C, Frías J, Valverde S (1992) J Food Protec 55:301-304
5. Endres JG (1989) Legume protein flour and concentrates. In: Mathews RH (ed) Legumes, chemistry, technology and human nutrition. Marcel Dekker, New York, pp 139-160
6. Uebersax MA, Ruengsakulrach S, Occeña LG (1991) Food Technol Sept 104-111
7. Uebersax MA, Zabik ME (1986) Processing and use of dry edible bean flours in foods. In: Ory R (ed) Plant proteins: Applications, biological effects, and chemistry. ACS Symp Series Am Chem Soc, Washington, DC, p 312
8. Gross V, Reyes J, Gross R, vonBaer EZ (1976) Ernaehrungswiss 15:402-406
9. El-Dash AA, Campos JE, Sgarbieri VC (1977) Cereal Foods World 22:462-467
10. Prodanov M, Sierra I, Vidal-Valverde C (1997) Z Lebensm Unters Forsch A 205:48-52
11. Vidal-Valverde C, Frías J (1992) Z Lebensm Unters Forsch 194:461-464
12. Vidal-Valverde C, Frías J, Prodanov M, Tabera J, Ruiz R, Bacon J Z Lebensm Unters Forsch 194:461-464
13. Vidal-Valverde C, Prodanov M. Sierra I (1997) Z Lebensm Unters Forsch A 205:464-469
14. Sanz MA, Blázquez I, Sierra I, Medrano MA, Frías J, Vidal-Valverde C, Hernández A (2001) J Agric Food Chem 49:1854-1860
15. Frías J, Hedley CL, Price KR, Fenwich GR, Vidal-Valverde C (1994) J Liq Chromatogr 17:2469-2483
16. Li BW, Schuhmann PJ, Wolf WR (1985) J Agric Food Chem 33:531-536
17. Dahlqvist A (1964) Anal Biochem 7:18-27
18. Kakade ML, Rackis J, McGhee JE, Puski G (1974) Cereal Chem 51:376-382
19. Valdebouze P, Bergeron E, Gaborit T, Delort-Laval (1980) Can J Plan Sci 60:695-701
20. Dey PM, del Campillo E, Pontlegioa R. (1983) J Biol Chem. 258:923-929
21. Dey PM, Pridham JB (1969) Biochem J 113:49-55
22. Dey PM, Pridham JB, Sumar N (1982) Phytochem 21:2195-2199
23. Dey PM (1984) Eur J Biochem 140:385-390
24. Baldini VLS, Draetta IS, Park YK (1985) J Food Sci 50:1766-1767
25. Batra VIP, Vasishta R, Dhindsa KS (1986) J Food Sci Technol 23:260-263